Monday, January 18, 2016

A Mother's Salad

 

The best part of my life is being a mother. It's that simple.

It is the most rewarding and difficult role I have yet to fill. Balancing between who I am as an individual and taking care of my little family is a constant challenge. Millions share this sentiment no matter the continent they live in, no matter their profession or religious belief. When our children ache, mothers ache; when our children win, we win... and when they wine, we try not to wine back too much. Children are the most important legacy we will ever have.  

Yesterday, I found myself drowning in tears as my heart broke for another mother. My heart sunk deeply for Dafna Meir of Otniel, Israel. I have never written about terrorism on my blog; on the contrary, I much rather focus my thoughts on life and growth. But a young mother was stabbed in her home yesterday. She was murdered by a teen because she was Jewish. 

Dafna Meir died a hero.  She courageously fought her attacker, and spared 3 of her children's lives. She was kind, generous, grateful and humble, values we aspire to have. A holistic nurse by profession, she answered anonymous medical questions, helping women balance modern life, Jewish law and medical concerns. Her story extends itself beyond social media posts amid our desensitized culture, the words she expressed on her blog echoes the beautiful soul that she was. Reminding me, once again, to be grateful for all that I have.

I cannot write anymore, my tears are flowing too hard. On this Martin Luther King Day, I leave you with his words "every man must decide whether he will walk in the light of creative altruism or in the darkness of destructive selfishness." In memory of a light who nurtured and inspired life, Dafna Meir, Z'L. To read more articles about her, visit: Times of Israel BlogPoint of viewHaaretz.





INGREDIENTS

Serves 4-6 |  PREP TIME: 30 Minutes

  • carrots, scrubbed, peeled and julienned
  • 1½ finely chopped red cabbage
  • 1 cup raw kale, washed, dried, stem removed and finely chopped 
  • Handful of mint, finely chopped
  • 1 large apple (or 2 small ones - I chose Gala) peeled, cored and cut julienned or sliced
  • 1/2 cup of pepitas / pumpkin seeds

    The Vinaigrette
  • 4 teaspoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1½ tablespoon honey
  • ⅛ teaspoon salt
  • pinch of black pepper


INSTRUCTIONS

  1. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
  2. Place the carrots, cabbage, kale, mint and apples in a large bowl.
  3. Mix in the lemon juice.
  4. Add the pepitas.
  5. Pour the vinaigrette over the top and toss.